A Southern style dish that is a great one pan meal. This peach chicken is smothered in a sweet and savory peach bourbon sauce. A quick and easy recipe that is done is ready in thirty minutes.
I am sure I have had peaches in every kind of way while living in Texas. This was one of my favorite ways to eat it. Bourbon, peaches and maple syrup is such a great dessert why not make it for dinner. With the addition of sage this dish was exactly what I wanted and now I cannot stop eating it. The best part about this is that you can make it in a singe pan. I mean who doesn’t like minimal clean up after cooking?
Slicing the peaches
One of the best things about this recipe is that while the chicken is cooking you can get all of the rest of the ingredients ready. When choosing a peach you want to to find ones that are firm but not hard. Then slice the peach in half until you get to the pit and rotate the peach on the knife. Then you can twist the halves to separate them and then repeat for the half with the pit still in it. You will want to make sure that you don’t slice the peaches to thinly or they will turn into mush.
Get a good sear
When cooking the chicken it is important to make sure that each side gets a nice sear. You will want to leave the each side of the chicken untouched for 3-5 minutes before rotating. You don’t need to cook the chicken on each side for 6-9 minutes straight, however you will want to make sure each side gets that much time. Rotating the chicken is helpful after the sear to ensure even cooking. If the bone is still in the chicken then let the bottom side cook longer.
It's all about the sauce
It is really important to make sure you do not wipe or clean out the pan after you remove the chicken. Then you can add all of the rest of the ingredients to the pan. Slicing the shallots thinly will allow them to cook quickly without having to cook them before adding the rest of the ingredients. Once all of the ingredients are added you will want to sauce to reduce by half. This will create a nice thick sauce that will coat the chicken, also it will intensify the sage flavors.
Making the peach chicken
One of the things that you will want to make sure is that you warm the chicken back up in the peach sauce before serving. This will allow the chicken to get coated in all of those lovely flavors. You don’t want to cook the chicken in this sauce as it will cause the thighs to become tough. One of the things I like to do is remove the peaches and then add them back in after the chicken has been warmed, about 2-3 minutes tops. This will help keeping the peaches from breaking apart.
Looking for other chicken recipes?
Peach Chicken with Bourbon and Sage
- Sauté pan
- 2 pounds chicken thighs skinless
- 1 tablespoons olive oil extra virgin
- ¼ cup shallots chopped
- ½ teaspoon sage fresh, chopped
- ¼ cup brown sugar packed
- 3 tablespoons bourbon
- 2 teaspoons Dijon mustard
- 2 tablespoons maple syrup
- ¾ teaspoon kosher salt
- 2 cups peaches pitted and chopped, about 2-3 peaches
- ½ tablespoon ground black pepper
- Cover both sides of the chicken with the salt and pepper and set aside.
- In a sauté pan on medium high heat, heat the olive oil. Add the chicken into the pan and cook each side, about 7-9 minutes per side, until the chicken reaches an internal temp of 165F or 74C. Remove from the pan and place on a plate.
- Do not clean the pan and reduce the heat to medium. Then add the sage, shallots, brown sugar, maple syrup, mustard, bourbon, and peaches to the pan. Cook for 7-10 minutes until the peaches are soft and the sauce thickens.
- Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat.
- Garnish with additional sage and parsley.